LINE 9-inch round pan with plastic wrap. Stand 14 cookies around edge of pan. Crush remaining cookies. Reserve 1/2 cup crumbs; spread remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with layers of 1 cup Cool Whip, remaining crumbs and chocolate ice cream.

FREEZE 4 hours. Remove dessert from freezer 10 min. before serving. Lift from pan with plastic wrap; discard plastic wrap. Let dessert stand at room temperature until slightly softened.

TOP with remaining Cool Whip; drizzle with chocolate syrup.